QDoc
is one Smokin' Farker
- Joined
- Mar 2, 2007
- Location
- Pine Bluff, Arkansas
The other day I saw a very nice brisket photo. Sorry, I can't find it now. I'm sure it was presented with a thin trimmed fat layer on top and upon which was a nice layer of rub. I have been instructed by several experts:roll:
not to apply rub to the fat as it is usually on the bottom and trimmed for serving. How do you do yours?
not to apply rub to the fat as it is usually on the bottom and trimmed for serving. How do you do yours?